Egg cream

Tastes delicious。

Recipe Recommendations

Let's make the eggs a light-coloured paste, not sticky. Then you can filter it once or twice。

Add milk and mix. Add sugar。

A proper amount of starch is poured into the water, which is converted to wet starch。

Put it in the pot and make it and mix it. When the egg milk is on, it pours into the starch。

Into a capper, frozen。

I'll give you an egg-beater every half hour and repeat it four to five times. It was frozen and finished。

Done

Don't leave while you're cooking, or the pot's gonna dry。